Using a food processor, pulse together the tomatoes, onion, cilantro and jalapeno until chunky.
Coat a large skillet with cooking spray and heat over medium-high heat. Add the eggs, season with salt and pepper and scramble for 3 to 4 minutes. Transfer to a large plate.
Wipe out the skillet, add the beans and 2 tablespoons water and cook over medium heat until warmed through; transfer to a bowl. Wipe out the skillet, add the salsa, season with salt and cook for 5 minutes.
Divide the tortillas among 4 plates and top with the beans, eggs, salsa, cheese, sour cream and cilantro.